Learn About Florida Avocado
In 1750, the avocado was introduced to Indonesia, in 1833 Florida, in 1908 Israel. It reached Australia in the late 1800s.
Florida’s avocado industry is focused on varieties like Choquette, Hall and Lulu — large, smooth-skinned fruits with juicy, sweet flesh popular among the salad eaters of the south Florida areas. Florida avocado lovers dislike the California-grown varieties like Haas. They are more oily than juicy and Haas varieties are very small relative to the Florida grown cousins.
There are many diverse ranges for growing avocados in the USA. Florida is the best growing reagion for the varieties listed below. To find out more about avocado growing ranges, refer to the avocado growing map here.
Commercially grown avocados are easy to find in stores, supermarkets and grocers. But, some of the Florida grown varieties are select and harder to find.
Here is a chart showng the different growing regions for avocados in California and Florida.
Most Common Varieties of Florida Avocados
Shepard. This small avocado, an important commercial variety in Australia, has delicate smooth skin and a pointed, acorn-shaped pit embedded in rich, sticky flesh. A relative of the Hass, it has its obvious similarities in texture, but with a thicker — almost gluey — consistency. It was a top contender in our lineup. Season*: August through October.
Choquette. A popular Florida variety, the Choquette avocado may easily weigh two pounds (the average Hass is perhaps 6 ounces). But, more so than in many other varieties, the Choquette’s weight is largely comprised of water. That is, cut this fruit with a knife and it bleeds lime-green juice. One of our panel described its taste as “avocado rainwater.” The flesh is silken and the flavor extremely mild. Season: October through December.
Tonnage. A classic avocado on the outside, with a pear-shaped figure and frog-green pebbly skin and a slender neck leading to the stem, the Tonnage stands out when tasted — for it is remarkably sweet. While its oil content is on the low side — just 8- to 10-percent fat — it is nonetheless buttery, with a faint and savory taste of chestnut. Season: September.
Daily 11. A huge avocado and a relative of the fatty Hass, the Daly 11 may weigh five pounds or more and bears a thick, armor-like hide with dense, flavorful, oily flesh inside. Season: August through October.
Macarthur. This voluptuously shaped variety, with a bulbous bottom that curves deeply into the stem, has thick and creamy meat, with a nutty flavor, and is decadently smooth and buttery when fully ripe. Delicious. Season: August through November.
Hall. A relative of the Choquette and similar in shape and size, the Hall avocado has nuttier, drier and thicker flesh, though still juicy and fruity. Season: October through November.
Mexicola Grande: Small but beautiful, the Mexicola Grande has glistening black skin, almost as thin as paper. The light-flavored flesh is slightly fibrous, sweet and juicy. Season: August through October.
Anaheim. This large and softball-shaped avocado may grow to two pounds and has buttery, creamy, soft flesh and a mild, nutty flavor. Season: June through September.
Hass. High-fat flesh, a nutty taste, and almond butter texture make the Hass both the classic West Coast avocado and a favorite worldwide. Its oil content can be 20 percent or higher, and its skin is tough and durable. Season: Year-round.
Florida University and Local government are concerned about the diseases that effect Florida Avocadoes. The boring moth that inhabits avocado rootstock leaves a boring pinhole in the trunks of the trees and, so far, there is no cure.
Florida avocadoes are much healthier than the Haas variety mostly grown in California and Mexico. Stay local & seasonal. We have a very long growing season for avocadoes from Florida.